Instructions

1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 400˚F. Add 2 tablespoons of the oil.
2. Once oil is hot and shimmering, pan-fry tofu until browned on all sides, about 6 to 8 minutes. Remove and reserve.
3. Add the remaining tablespoon of oil to the Skillet. Add the broccoli and pepper. Sauté for about 4 minutes or until broccoli is slightly browned and pepper is softened. Add the mushrooms and onion. Sauté for about 4 minutes or until onion is golden and softened.
4. Add the garlic, ginger and five-spice powder. Stir to fully coat and cook for about 2 minutes. Once the mixture is fragrant, add the spinach and stir to combine. Reduce heat to 300°F, cover and let cook until bright and just wilted, about 30 seconds to 1 minute.
5. Stir sauce ingredients together in a liquid measuring cup. Pour sauce into pan and let simmer for about 1 minute.
6. Turn unit off. Add the sesame oil and red pepper flakes and stir to combine.
7. Serve in shallow bowls with jasmine rice.